I usually avoid buying spice blends because I figure I can make them myself a lot more economically. But Chinese 5-Spice is an exception. It’s a blend of star anise, fennel, pepper, cinnamon, and cloves, and those bold flavors need just the right ratios. This fragrant blend, found in even the smallest grocery stores nowadays, adds a unique flavor to any Asian dish. And when you can get the full regional flavor of a dish with just a sprinkle of spices, it doesn’t get any easier than that!
4-5-pound pork roast
Sea salt to taste
Freshly ground black pepper to taste
3 TBSP coconut oil
3 cups chicken broth
¼ cup coconut aminos
2 cloves garlic, minced
1 tsp Chinese 5-Spice
¼ tsp freshly ground black pepper
2 green bell peppers, ribs and seeds discarded, sliced
1 yellow onion, sliced
3 scallions, sliced
½ cup coarsely chopped roasted, salted almonds
Season the pork roast with sea salt and pepper.
In a large skillet, heat the coconut oil over medium-high heat.
Place the pork in the skillet, and brown it on all sides.
Transfer the pork to a slow cooker.
In a small bowl, combine the chicken broth, coconut aminos, garlic, 5-Spice, and pepper. Pour the mixture over the pork.
Sprinkle the sliced peppers, onion, and scallions over the pork.
Cook on low for 6-7 hours or on high for 4-5 hours.
Using 2 forks, shred the pork while it is still in the slow cooker.
Serve the shredded pork with the sauce and veggies, garnished with sliced scallions and toasted almonds.